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Charred Zucchini with Gochujang and Scallions

4 Servings

35 minutes

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Hobak muchim is a Korean side dish of seasoned sliced zucchini. This boldly flavorful—yet ultra-simple—version the charred bitter notes and subtle sweetness of the zucchini (or yellow summer squash) is a perfect match for the spicy, pungent, sesame-fragrant, salty-sweet dressing that coats the zucchini after broiling. When shopping, look for medium-size zucchini (ones that weigh about 8 ounces each) so the slices aren’t too small and numerous nor too large and few. Gochujang is an umami-packed Korean hot pepper paste; look for it in the international aisle of most supermarkets or in Asian grocery stores. Note that we use seasoned rice vinegar here, as it’s an easy one-ingredient way to incorporate acidity, sweetness and salt.




Don’t forget to rotate the baking sheet about halfway through broiling. This helps ensure that the zucchini browns evenly, especially if your oven has hot spots, as many do. Be sure to allow the zucchini to cool for 5 to 10 minutes after broiling. During this time, the slices release some liquid that would otherwise dilute the dressing.

35 minutes


  • 3

    medium (1½ pounds total) zucchini OR yellow summer squash OR a combination, sliced into ¼- to ½-inch-thick rounds

  • 1

    tablespoon grapeseed or other neutral oil


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Lynne J.

This was quite tasty; had a nice tangy bite to it. Instead of slicing the zucchini, I just cut in half lengthwise and it worked fine with less work. My only criticism is that the dressing amount was wasteful as it really got by with less than half of that much.